When I serve this soup at parties, everyone asks for the recipe. It makes a lot, so if I'm not feeding a crowd, I freeze the leftovers. &mdash;Jennifer Villarreal, Texas City, Texas

Tasty Taco Soup

beef

taco seasoning

(15-1/4 ounces each) whole kernel corn, undrained

(14-1/2 ounces each) diced tomatoes, undrained

Tortilla chips and shredded cheddar cheese

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and cook for 15 minutes or until heated through, stirring occasionally.

Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese.

We make this overall, every other week for a couple years now. Easy half hour meal to make when kids have activities. Only tweaks I made was sautéed 1 onion with the ground beef, used 1 can undrained black beans in place of pinto beans, frozen corn, and added 1 can mild chopped green chilis and a pinch of red pepper.  If  I didn\'t have the basic recipe, I would have had nothing. Thanks so much for sharing.

This is the first Taco Soup I've made or eaten.  My husband & I love it!  My children are adjusting.  :)  This is now a regular part of my monthly menu.  We love to top our nachos with it too.

i made this taco soup for the first time everyone loved it!!! the only thing i did different was used corn bread muffins!!! it was great

I made this recipe today and we all loved it!  It couldn't be easier, or tastier!  I knew my daughter in Colorado would love it too so I just sent it to her so she can make it for her family.  I wouldn't change a thing about this recipe.  It's a keeper!

I substituted two 21 ounce cans of Texas Ranchero Beans, because I couldn't find two 15 ounce cans, and the recipe turned out great, even with the additional quantity of beans. We thought it was very tasty and it will be a recipe we will make again!

the weight watcher's version was passed on to me with 1 can of Rotel, 1 can of corn, 1 can of pinto beans and additionally a pkg of ranch dressing mix. It's no longer soup but it can be served over tortilla chips (6 points w/lean ground beef) or lettuce (4 points w/lean ground beef).

My husband and I love this soup! And he is not even a soup-eater! I added a can of black beans and some cumin to mine for a little extra flavor. This is such an easy week night meal and it freezes well for later too!

I really like the ranch dressing mix in mine.  It really gives it an extra boost of flavor!!!!

1400mg sodium in ONE cup?  Make your own seasoning and use no-salt added diced tomatoes, then maybe it would be acceptable.

It's also very good with a small can of chopped green chilies.

I would never make this recipe because the sodium content is way too high.  However, I would do this instead.  Use frozen corn, and beans in a package not canned.  Eliminate the taco seasoning and just add a heaping tablespoon of Chili Powder. This will reduce the sodium content considerably.

I make a Taco Soup with these ingredients plus I use the Ranch Style Beans with Jalapeno, 15 oz. White Hominy, 15 oz. Yellow Hominy, 15 oz. Black Beans, 15 oz. Pinto Beans, Low Sodium V8 juice, Low Soduim Veggie Broth, and extra chili powder.  Drain and rinse the beans and hominy except the Ranch Style before adding to pot.  It is great and freezes very well!

A deliciouis soup and very easy to make.  My husband and son really like it.  Leftovers are very good, too.  Definitely a keeper!

OK.....For most people, the sodium content would be high, but this seems to be an easy  recipe to amend to your own particular needs and tastes.  Some of us, however, have, or live with, people with HIGH sodium needs, so it's a bonus when we find recipes like this!  It's like a vacation for our salt shaker!

Wonderful and filling, thanks for the post.

tasty taco soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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